Ingredients:

  • 680g Flank Steak, pounded to 1/4-inch thickness
  • 3g Kosher salt
  • 3g Freshly cracked black pepper
  • 45ml Extra virgin olive oil
  • 120ml Italian breadcrumbs, toasted
  • 50g Grated Pecorino Romano cheese
  • 30g Shredded Provolone cheese
  • 30ml Fresh Italian parsley, finely chopped
  • 2 cloves Garlic, minced into a paste
  • 5g Dried oregano
  • 30ml Extra virgin olive oil for filling
  • 1 small Yellow onion, finely diced
  • 120ml Dry red wine
  • 794g San Marzano crushed tomatoes
  • 240ml Beef bone broth
  • 2 Fresh basil sprigs

Instructions:

  1. Lay the 680g flank steak flat and pound it evenly. Season both sides with salt and pepper.
  2. In a bowl, mix toasted breadcrumbs, Pecorino, Provolone, parsley, garlic, oregano, and 30ml olive oil until it looks like wet sand.
  3. Spread the filling over the beef, leaving a 1cm border. Roll the meat tightly like a sleeping bag and tie with twine at 2cm intervals.
  4. Heat 45ml oil in your pot. Brown the rolls until a deep mahogany crust forms on all sides, about 8 minutes total. Remove meat and set aside.
  5. Sauté the diced onion in the same pot. Pour in the red wine, scraping the bottom until the wine reduces by half.
  6. Add the tomatoes and bone broth. Return the beef to the pot, cover, and simmer on low for 1 hours 30 mins until the meat is fork tender.
  7. Stir in the fresh basil sprigs during the last 10 minutes.
  8. Let the meat rest for 10 minutes before snipping the twine. Slice into rounds to reveal the beautiful spiral inside.